Lemon Sorbet With Raspberry Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 4:19pm

Ingredients




1 pint fresh raspberries
package OR 12-oz.  frozen raspberries, thawed
2 tablespoons confectioners' sugar
1 pint lemon sorbet, up to 2
OR other fruit sorbet
1 Thin strips lemon peel for garnish
Fresh raspberries for garnish
Fresh raspberries for garnish

Preparation

1 4 TO 6 SERVINGS DAIRY-FREE 2 This dessert makes a deliciously fresh finale. Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet. 3 SAUCE: In food processor or blender, process raspberries until pureed. Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners' sugar and 2 tablespoons water into raspberry puree. Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute. 4 Remove from heat and let cool. 5 To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.